Estofado de Corvina al Coco

Name: Estofado de Corvina al Coco (Fish Etouffee)
Yield: 2 servings
Cuisine: Colombian
Ingredients: 2 tablespoons oil; ½ of a green plantain, peeled, quartered lengthwise and into 2-inch-long pieces; 2 tablespoons flour; ¼ cup diced onion; ¼ cup grated red bell pepper; 1½ to 2 pounds corvina steaks (2 large), or other firm, white fish; ½ fish bouillon cube; ½ teaspoon salt; 1 tablespoon plus ½ teaspoon garlic paste; ¼ teaspoon pepper; 1 teaspoon color* or Sazón Goya with Saffron; Cooked white rice, for serving; 2½ cups coconut milk (freshly made, or canned)

Fish Etouffee

Preparation info

2
servings

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Here you have a typical Pacific coast fish platter for two. Of course, you can make it for many more but to me, seafood is the ideal “Dinner for Two” meal. Try it: the coconut and fish go very well together and are considered aphrodisiacs by some!

Ingredients

1 tablespoon plus ½ teaspoon garlic paste
½ teaspoon<

Americas
Colombia
Fish course
Pescatarian
South America

Method

Rub ½ teaspoon of garlic paste and ¼ teaspoon of salt into the fish steaks. Set aside in the refrigerator for 15 to 30 minutes.
In a large, deep sauté pan over medium heat